You’re all probably more familiar with its classic predecessor, the chocolate lava cake. But nowadays, we’re more prone to try more than just the classics, so I decided to make an ube lava cake. Besides the flavour, it still got the same shape and texture: warm, soft, and gooey in the centre. Just the perfect dessert for you after a big meal!

The name lava cake comes from its liquid centre that always needs to be flowing in the centre. To achieve this, you need to bake this at a high temperature for a short amount of time so that it bakes on the outside but still leaves the centre undercooked in the middle. Don’t worry, it’s still very much safe to eat!

The creation of the lava cake was inspired from drinking hot chocolate. In 1981, the French chef Michel Bras invented this dessert and ever since, has been popularised worldwide.

What’s so great about this recipe is that it’s quick and simple. It doesn’t take up too much of your time whenever you are in need of a sweet tooth!

How To Check the Ube Lava Cake

When making a lava cake, you can only go wrong when the cake is fully baked. This is one of the only times that you need the cake to be underbaked. To check whether or not the cake is still underbaked in the centre is to gently shake the ramekin. When the top is still slightly jiggly, you are good to go! Do not attempt to cook more or else you will not obtain the runny centre.

Serving Time

Lava cakes are meant to be eaten warm so do not let the cake cool for more than one minute. The longer you let it cool, the more it’ll cook in the ramekin thus making the center less runny.

Once the lava cake has cooled for a minute, quickly run a knife around the ramekin to loosen the cake and add straight to a plate. Then immediately dust with some powdered sugar on top and you may have the option to eat with some cold whipped cream on the side, vanilla ice cream or enjoy it as it is!

Some tips that might be useful:

• You can choose to add more toppings like whipped cream or vanilla ice cream.